Paneer Paratha Recipe - Punjabi Famous Food | Punjabi Traditional Food

Punjabi Famous Food

 Paneer Paratha Recipe: The most delicious of all stuffed parathas and easy to make for a hungry time dinner to feel full tummy!

Paneer Paratha Ingredients:

Punjabi Traditional Food

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Paneer Paratha Making Method:

Paneer Paratha

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle. 

• Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Palak Paratha - Punjabi Breakfast | Punjabi Vegetarain Food

Palak Paratha:

Palak Paratha Punjabi Breakfast

Palak Paratha Ingredients:

• 1 cup whole Wheat Flour (Gehun ka aata)
• 3/4 cup Spinach Leaves chopped (Spinach)
• Salt to taste
• 1/2 tea spoon garam masala powder
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1 tea spoon Cumin Seeds (Jeera)
• 1/2 tea spoon Ajwain seeds
• Ghee/oil to fry the paratha (I prefer ghee)

Palak Paratha Making Method:

Palak Paratha

• Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.
• Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.
• Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.
• Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak can leave some water so make sure that you don’t use too much of water, while kneading.
• Cover the dough and leave it for around 15 minutes.
• Now take some dough and after rubbing it with some dry flour, start making a paratha using a rolling pin. The dough can be really sticky, so you can refrigerate it for 15 mins.
• After rubbing with some dry flour, start rolling the paratha evenly. You need to roll like a normal paratha.
• Heat the tawa (non-stick can be used) and place the paratha on it. (Don’t use any oil yet.)
• Once some blisters start appearing on the showing end then turn over the paratha. Now apply some ghee evenly on the showing end. Turn over the paratha, and apply some ghee on this end as well.
• Start pressing the paratha using a flat spatula in order to cook properly. Once the paratha starts becoming crispy simmer the stove and dig in the spatula at several places on the paratha. This helps the paratha to get cooked from between also as the ghee seeps in.
• Cook properly from both the sides by turning over at regular periods.

To Serve:

• Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
• Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
• Try it for dinner with curd.

Punjabi Missi Roti - Punjabi Traditional Food Recipes | Punjabi Breakfast

Punjabi Missi Roti

Punjabi Missi Roti Recipe:
All Punjabis love to have Punjabi Missi Roti in any season. It's Punjabi Traditional Food Recipe. Missi roti can be even packed for a tiffin lunch or snack with some mango pickle or lime pickle. they also make a nice picnic food or travel lunch.

Missi Roti Ingredients:

Punjabi Traditional Food Recipes

2 cups Whole Wheat Flour (atta) 
2 cups Gram Flour (Beasn) 
1 tsp Cumin Seeds (jeera) 
2 tbsp Dry fenugreek leaves (kasoori methi) 
Red chili powder to taste 
Salt to taste 
A pinch of turmeric powder 
2 tbsp oil 
Water to knead

Punjabi Missi Roti Making Method:

• Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
• Make powder of fenugreek leaves and mix it to the flour.
• Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
• Knead well again the dough and make balls.
• Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the Missi roti with or without oil.
• Serve Delicious hot Missi Roti with Curd or Pickle.
• Note: It can also be cooked in an oven or tandoor.

Punjabi Mooli Paratha - Punjabi Breakfast | Punjabi Traditional Food

Punjabi Mooli Ka Paratha Recipe

Punjabi Mooli Ka Paratha Recipe:

"There is nothing like a hot Mooli paratha on a cold winter day! It is a treat that is relished by all!"

Mooli Paratha Recipe

Mooli Ka Paratha Ingredients:

• For stuffing:
  3 Mooli (Radish)
  Salt To Taste 
  1/2 tsp Red chilli powder 
  1/2 tsp Coriander powder
  2 Green chillies, chopped finely 
  2 tbsp Coriander leaves 
  For dough:
  2 cups Wheat flour 
  Salt To taste 
  Water As needed 
  Oil for frying mooli parathas

Mooli Ka Paratha Making Method:

Mooli Ke Parathe

• Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
• Peel and grate the radish. Squeeze and drain all the water.
• Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, Coriander leaves and mix well. Allow it to cool.
• Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round paratha.
• Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
• Serve the Mooli paratha hot with raita or curry.

Gobi Ka Paratha - Punjabi Menu | Punjabi Breakfast | Punjabi Traditional Food

Gobi Ke Parathe - Traditional Punjabi Breakfast Food

Gobhi Parathas can be served any time of the day. These hot, crispy Parathas are preferred mostly with Butter, Curd, Chutney, or Pickle. Mainly People Prefer to Make this dish in Winter.

Time taken - 30 minutes.
This preparation is for 4 people.

Gobhi Paratha Ingredients: 

Gobi Ka Paratha - Punjabi Breakfast Menu

• Gobhi (Cauliflower) - 350 gms.
• Wheat Flour - 400 gms. or 4 small bowls.
• Cumin seeds - 1/4 tea spoon.
• Coriander Powder - 1 tea spoon.
• Red Chilli Powder - 1/4 tea spoon.
• Garam Masala - 1/4 tea spoon.
• Green Chilli - 2 or 3 (finely chopped)
• Ginger - chopped
• Coriander leaves - 1 table spoon (chopped)
• Salt - according to the taste.
• Oil or Ghee - 100 gms. (to roast the parathas)

Gobhi Paratha Recipe:

Take wheat flour and add 1 table spoon oil and 1 tea spoon salt to it. Mix them well and knead the flour with water to make a smooth dough. Cover the dough and leave it for half an hour.

Wash and cut Gobhi (Cauliflower) into big pieces and grate them with a grater. You can also use a food processor to get a finely chopped cauliflower.

Take a pan and heat 1 table spoon oil on it. Put cumin seeds, let it splutter followed by adding green chilli, coriander powder, red chilli powder, garam masala, ginger, salt, grated cauliflower, and coriander leaves. Mix them well and cook it for 2 minutes. The mixture to stuff the parathas is ready.

Take a small portion of the dough, flatten it into 4 inch disc, put 1 table spoon cauliflower mixture into it and close it from the edges.  Now press this dough ball with hands and flatten it so that the stuff settles down (the paratha might get burst if you would not do press the stuffed disc with hands). Now roll it with a roller into 6-7 inch flat disc on a rolling board and place in on a pre-heated pan.  Apply Ghee on the both the sides and pour some on the corners. Keep on turning the sides until it turns brown from both the sides.  Prepare all the parathas in the same manner.

Gobhi Paranthas are ready. Serve these hot, crispy parathas with curd, pickle, butter or Aloo sabzi.

Aloo Paratha (Punjabi Breakfast) - Punjabi Famous Food

Aloo Paratha Ingredients

Aloo Paratha Punjabi Traditional Food

For The Dough2 1/4 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp ghee

For The Stuffing4 boiled potatoes
1 chopped onion
1 tbsp chopped coriander (dhania)
4 green chillies , chopped
2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
salt to taste
1 tsp ghee

Other Ingredients1 tbsp ghee for cooking

 

Aloo Paratha Making Method
For the dough

Aloo Paratha Punjabi Parathas & Chapati

1. Sieve the flours with the salt.
2. Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For the stuffing

1. Mash the potatoes coarsely or cut into very small pieces. Keep aside.
2. Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
3. Add the green chillies and fry again for 1 minute.
4. Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
5. Cook the mixture. Keep aside.

How to proceed

1. Knead the dough and divide into 10 portions.
2. Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
3. Place one portion of the prepared filling in the center of the dough circle.
4. Bring together all the sides in the center and seal tightly.
5. Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
6. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
7. Repeat with the remaining dough and filling to make more parathas.
8. Serve hot with yummy Curd (Dahi).

Makke Di Roti - Punjabi Traditional Chapati

 Makki di roti [Corn flat bread] Ingredients:
 

Punjabi Traditional Chapati

Makki ka atta [Cornmeal] – 2 cups
Whole wheat flour – ½ cup [OPTIONAL]
Warm water to make dough
Salt – as per taste
Ghee/butter – 2 tbsp to shallow fry
Method:

• Prepare dough using cornmeal, whole wheat flour, warm water and some salt. Knead well to make smooth and soft dough.
• Divide the dough into 6 equal-sized balls.
• Lightly flour a rolling surface and with the help of rolling pin, roll each ball into a circle. The roti should be little thick. Or you can roll the dough between two plastic sheets for easy transfer. [Authentically makki di roti should be made using your palms not the rolling pins. But it needs some practice.]
• Heat a griddle or tawa. Place the roti on it and let it cook for one side on moderate heat.
• Turn the roti and spread a little ghee or butter on the top surface. Let both the sides cook evenly till it becomes golden. Serve hot, topped with some butter or pure ghee.